1-Octen-3-ol as a natural fumigant inhibits natural disease occurrence and delays fruit quality deterioration in fresh wolfberries

Fresh wolfberries are highly susceptible to postharvest quality deterioration and decay, resulting in substantial economic losses. As a green, residue-free postharvest preservation method, fumigation has garnered increasing attention in recent years. The volatile organic compound 1-Octen-3-ol holds promise as a natural fumigant. This study investigated the role of delaying postharvest quality deterioration in fresh wolfberries and the underlying partial mechanisms. The results demonstrated that 0.188 mL/L 1-Octen-3-ol reduced the incidence of postharvest diseases in fresh wolfberries. 1-Octen-3-ol effectively maintained the sensory qualities of fresh wolfberries, including color and texture, increased the contents of total soluble solids and titratable acidity during storage, while reducing the weight loss rate. Furthermore, 1-Octen-3-ol suppressed the accumulation of reactive oxygen species (ROS) while enhancing the activities of antioxidant enzymes. Transcriptome analysis further revealed that 1‑Octen‑3‑ol maintains the quality of fresh wolfberries through the synergistic regulation of genes related to antioxidant pathways, plant hormone signal transduction, glycerophospholipid metabolism, and energy metabolism. In addition, glyceraldehyde‑3‑phosphate dehydrogenase (GAPC), a key enzyme in the glycolytic pathway, may serve as a critical hub in the multi‑pathway coordinated response. Collectively, 1-Octen-3-ol reduced the incidence of postharvest diseases and maintained the postharvest quality of fresh wolfberries by modulating ROS metabolism and quality‑related metabolic pathways. This study provides a theoretical basis for the application and development of 1‑Octen‑3‑ol as a novel postharvest preservative for fruits and vegetables.